Pickled Shrimp
If you grew up outside of the Lowcountry, it is likely that your first reaction to being offered “Pickled Shrimp,” would be “pickled, What?!” We know, we know, thoughts of store bought dill pickles mixed with shrimp, how on earth would those flavors be in any way appetizing. You likely, would kindly say, “No, thank you,” but you would be missing out on one of the most delicious ways to prepare shrimp.
Pickling and canning or “putting up” are long standing traditions and means to preserve the bounty of the summer harvest through the winter months. My grandmother fondly remembered making Brandied Peaches at the farm with her father. They would bring them in town to store in the cellar, serving them with ice cream for dessert at dinner parties. We grew up hosting chutney making parties at the farm, when the Kieffer Pears were ripe and so abundant the branches of the trees weeped to the ground from their weight. From pickled okra to pickled watermelon rind, if you grew it, you found a way to pickle it, and hence we have Pickled Shrimp!
This recipe marries boiled shrimp in a lemony dressing and is packed with flavors from herbs. The longer the shrimp marinate the better they get. It is a light and refreshing dish, perfect for the hot and humid days of the Savannah summer. We love serving it for a ladies luncheon (although, men adore them too!) or in a large cut glass bowl at a cocktial party.
Hostess Tip: We buy our seafood from Russos’ Seafood and The Dubberly’s. They always have the highest quality seafood and nothing really beats Wild GA Shrimp right off the docks.
Hostess Provisions PIckled Shrimp
In a large bowl, combine 1 Cup Lemon Juice and 1 Cup Rice Wine Vinegar.
Whisk in 1 cup Light Olive Oil or Neutral Oil of your choice.
Add 2 Tablespoons HP Pickled Shrimp Seasoning, Stir to combine.
Add 3-5 Pounds Cooked, Peeled, and Deveined Shrimp.
Optional: Add 1 heaping Tablespoon Capers.
Allow shrimp to marinate overnight, the longer they sit the better they get!
